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Creamy Chicken Stir-Fry

Creamy Chicken Stir-Fry

4.25 4

Here's a way to make a chicken and veggie stir-fry even better...the secret's in the creamy mushroom-soy sauce.

serves 4 people

Ingredients

cost per recipe: $9.31

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into strips

  • 1

    cup broccoliflorets

  • 1

    cup sliced carrot

  • 1

    cup sliced green pepperor red bell pepper

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/4

    cup water

  • 1

    tablespoon soy sauce

  • 1

    cup regular long grain white rice, prepared according to package directions (about 3 cups)

view nutrition info

How to Make It

Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook until well browned, stirring often. Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often.  Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the rice.
Step 1

Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook until well browned, stirring often.

Step 2

Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often.  Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the rice.

Recipe Tips

  • Easy Substitution: You can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, instead of the skinless, boneless chicken.  Stir in the chicken with the soup.
  • Easy Substitution: Substitute Campbell's® Condensed Cream of Chicken Soup for the Cream of Mushroom Soup.
  • Recipe Note: for a lower sodium dish, use Campbell's® Healthy Request® Condensed Cream of Celery Soup and reduced sodium soy sauce.  Omit the water and add 1/2 cup milk and 1/4 teaspoon garlic powder with the soup.
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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(4)
  • Foodie86

    December 13, 2012

    So easy!

    Browned the chicken with a little EVOO, minced garlic, and yellow onion. Everything else was according to the recipe. Turned out DELICIOUS with a side of Jasmine rice. :-)

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  • kim f.

    October 1, 2008

    Creamy Chicken Stir-Fry

    This has been an old favorite with the whole family, easy and deeelicious! :)

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    (0) (0)
  • jhwilkerson

    February 5, 2008

    Creamy Chicken Stir-Fry

    OMG! This recipe really was so easy and quick! I had no idea what to do with that canned mushroom soup and this was definitely was the perfect recipe. I had all ingredients on hand. I will be making this one again.

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    (0) (0)
  • Jean S.

    January 15, 2008

    Creamy Chicken Stir-Fry

    It's outstanding. Thank you so much.

    Was this helpful?

    (0) (0)

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